Baby Courgettes and Chanterelle Mushrooms with Basil

Sautéed chanterelles and baby courgette strips finished with fresh garlic, lemon juice, and torn basil leaves.

Vegetarian Healthy Quick Mushrooms Seafood Free

Estimated Nutrition

Calories

425.5

kcal / serving

425.5 kcal total

Carbs

10.8g

per serving

10.8 g total

Fat

41.2g

per serving

41.2 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.25

piece

Lemon

Juice only

NutsSeeds

pinch

Sea Salt Flakes

Large pinch

clove

Garlic

Peeled and finely chopped

Black Pepper

Freshly ground, to taste

Basil

Small handful fresh leaves, torn

OilsFats

tbsp

Olive Oil

Divided use

Vegetables

Chanterelle Mushrooms

Large handful, washed, cleaned, stalks removed, roughly torn

piece

Courgette

Baby sized, trimmed, sliced lengthways into thin strips

Method

Mix mushrooms and courgettes in a bowl with 30ml olive oil and salt.

Heat a drying pan over high heat until smoking.

Fry vegetables for 6-8 minutes until golden-brown and water has evaporated.

Remove from heat and stir in the chopped garlic and black pepper.

Transfer to a bowl and finish with remaining oil, lemon juice, and basil.